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If you are in the process of opening a new restaurant, one of the most important steps is choosing the right professional kitchen equipment for the focal point of your business. Our chef, Maximilian Z...
Sous vide is a slow, temperature controlled cooking technique that preserves food original taste, texture and essential characteristics. The raw food is vacuum sealed in a plastic bag, suitable for di...
"Art & Science Come Together" workshop in IstanbulTo create new kitchen knowledge, skills and methods through the development of contemporary technical applications, Sous-Vide, Multi Timer, Low-Te...
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